Healthy Oatmeal Raisin Pecan Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
* 1 cup whole wheat flour (whole wheat pastry flour works best but not required) * 1 1/2 cups Old-Fashioned OR quick oats * 1/2 tsp baking soda * 1/2 tsp baking powder * 1/4 cup brown sugar, packed * 1/4 fructose * 1/2 tsp salt * 1 Tbsp Cinnamon * 1/2 tsp Nutmeg * 1/2 cup Canola Oil (or butter or margarine) * 1 Tablespoon Agave nectar * 1 egg or two egg whites (blended with 1 TBSP milk) * 1 tsp Vanilla * 1/2 cup raisins * 1/2 cup pecans (or walnuts)
In a large bowl, SIFT flour, baking soda, baking powder, fructose, salt, cinnamon and nutmeg. Stir in oats and brown sugar; set aside.
In medium bowl, mix oil, agave nectar, eggs, milk. Put contents of medium bowl (wet ingredients) into large bowl (dry ingredients). Fold in raisins and nuts. CHILL for 20 minutes.
Spoon teaspoonfulls of batter onto greased or parchment-lined cookie sheet. Press down with a fork to ensure even baking. Bake for 13-17 minutes or until golden towards the bottom edge of cookie.
Nutrition Note:
Canola oil can be subbed for other oils, yoghurt, sour cream, applesauce, or other moist ingredients. If you use a margarine stick, butter or another cold and solid ingredient, you do not need to chill the batter as long. The chilling part makes the cookies easier to work with when spooning them onto the cookie sheet.
Honey can be subbed for the sugars. Lower oven temp to 335 and use 1/2 teaspoon of baking soda instead of 1/4. Honey burns easier than sugar which results in a lower cooking temp. You can replace the agave nectar for more honey or molasses.
Water or soymilk can be used instead of milk.
Number of Servings: 25
Recipe submitted by SparkPeople user AND_SCENE.
In medium bowl, mix oil, agave nectar, eggs, milk. Put contents of medium bowl (wet ingredients) into large bowl (dry ingredients). Fold in raisins and nuts. CHILL for 20 minutes.
Spoon teaspoonfulls of batter onto greased or parchment-lined cookie sheet. Press down with a fork to ensure even baking. Bake for 13-17 minutes or until golden towards the bottom edge of cookie.
Nutrition Note:
Canola oil can be subbed for other oils, yoghurt, sour cream, applesauce, or other moist ingredients. If you use a margarine stick, butter or another cold and solid ingredient, you do not need to chill the batter as long. The chilling part makes the cookies easier to work with when spooning them onto the cookie sheet.
Honey can be subbed for the sugars. Lower oven temp to 335 and use 1/2 teaspoon of baking soda instead of 1/4. Honey burns easier than sugar which results in a lower cooking temp. You can replace the agave nectar for more honey or molasses.
Water or soymilk can be used instead of milk.
Number of Servings: 25
Recipe submitted by SparkPeople user AND_SCENE.
Nutritional Info Amount Per Serving
- Calories: 183.5
- Total Fat: 5.4 g
- Cholesterol: 19.8 mg
- Sodium: 106.0 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 1.6 g
- Protein: 2.1 g
Member Reviews
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GENEALOGYANGEL
Looks good but the ingredient measurement for baking soda does not make sense. Maybe it's a typo but needs to be edited/corrected. What is 1/244 tsp? It needs to be corrected bedfore I will try this recipe. - 3/25/09
Reply from AND_SCENE (3/25/09)
I totally agree. I've changed that roughly 4 times but it isn't recording my changes. I apologize but the measurement should be 1/2 and not 1/244 (whatever on earth that is). That measurement should also change depending on if you use honey or sugar.